These are delicate French treats have a soft and tender custard center with a dark thick caramelised crust.
For truly authentic results you need to use special copper molds that you can find at your homewares store... a cheaper alternative is to use silicon molds. Copper molds, though, do give a superior result.
To obtain the thick crusty caramelised layer you will need to use some beeswax... which can be obtained here.
For Canelé Batter - for 20 small Canale:
- 2 cups milk
- 50g butter
- 1 vanilla bean
- 100g plain flour
- 250g icing sugar
- 1 teaspoon sea salt
- 2 large eggs
- 2 egg yolks
- 1/4 cup rum
For White Oil:
- 30g beeswax
- 1 cup Safflower oil
Now for the fun part:
Bring the milk, butter and vanilla bean (cut in half) to the boil.
Sift the flour, icing sugar and salt into a bowl. Gently stir together the eggs and egg yolks, then add these to the dry ingredients.
When the boiled milk has cooled to about 50 degrees Celcius remove the vanilla pod. Combine the milt with the dry ingredients stirring gently - minimising the incorporation of air.
Strain the reulting lumpy batter through a fine sieve, add the rum. Then cover the batter with plastic wrap and rest for 48 hours in the fridge... yes, you need some patience!
Make the white oil mixture by melting the beeswax over a water bath, and once melted stir in the safflower oil.
Lightly brush the inside of the copper molds with the warm white oil mixture. Then invert the molds onto a wire rack and place i a hot overn for one minute. We are looking for only the finest film of white oil on the inside of the molds.
Once removed from the oven place the molds in the freezer for at least 6 hours.
On the day you are going to bake the Canelé preheat the hove to 230 degrees Celcius.
Take the molds out of the freezer and fill them with the batter mixture - till 1cm below the rim.
Place the molds on a wire rack and into the hot oven.
After 15 minutes turn the heat down to 190 degrees Celcius and continue baking for another 45 minutes.
Remove the Canelé from the oven, remove from the molds and allow to cool.
They are best consumed within a few hours of baking!